Pizza Bites

This is yet another recipe from my summer party - we had quite the spread! These pizza bites are fun and super easy. They are great make-ahead snacks too. I assembled them and then put them in the freezer until I was ready to bake and serve! There aren't any real measurements in this recipe because the pizza bites are really filled with whatever you want - so go crazy!!

The pizza bites are also really kid friendly. What kid doesn't like pizza?! But, if you are looking for something a little more "adult" and elegant, play with the toppings/fillings that you put inside. The biggest hit at the party was the italian sausage and tomato - this combo is definitely a winner. But, whatever toppings you like, go for it, I promise it will be good!



Pizza Bites
1 roll refrigerated pizza dough
pizza sauce for dipping
2 T grated Parmesan cheese
1 T olive oil
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ham and pineapple, pepperoni slices, italian sausage, tomato, etc.


Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to divide the dough into 24 squares.

Place cheese and desired toppings on each square. (*Remember NOT to add any pizza sauce here...it's for dipping afterward and will ooze out everywhere if you add it here! Trust me, I tried it.) You can add as much filling as your want, I added about a teaspoon each of cheese and pepperoni and then cheese, italian sausage, and tomatoes for the others.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan. They will be tightly packed.

Brush the tops of the dough balls with olive oil and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

*If freezing, wrap tightly with plastic wrap and freeze until needed. These are great because they can be cooked from frozen whenever you want a pizza snack!

Bake for about 15-20 minutes or until golden brown on top (this time will be longer if frozen). Serve warm with warmed marinara sauce on the side for dipping.

Adapted from Our Best Bites

Rustic Tuscan Bake

This recipe is the perfect blend of rustic, Italian flavors and the comforts of a warm, home-cooked casserole. The spicy andouille sausage is the perfect compliment to the creamy white beans, tender carrots, and sweet sun-dried tomatoes. Although it's a little different, I was really happy with the way this recipe turned out. It's definitely a different twist on the traditional casserole. It goes perfectly with a crusty baguette and a glass of red wine.



Rustic Tuscan Bake
1 lb. Andouille sausage, sliced
1 T. roasted garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. pesto
2 C. carrots
2 C. white beans
1 C. sundried tomatoes, chopped
1/2 C. asiago cheese, grated

Preheat oven to 375 degrees. In a large bowl, combine garlic, salt, pepper, and pesto. Mix well. Add the sausage, carrots, beans, and tomatoes and mix well. Spread the mixture into a lightly greased 13x9 pan. Sprinkle with asiago cheese. Cover with foil. Bake for 30 minutes. Uncover and bake an additional 10-15 minutes or until heated through and the cheese is slightly golden on top.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

This recipe was given to me by my Uncle Tom. It is a delicious and hearty pasta dish that could be a side dish or stand alone as a main course meal. I thought the technique of using the oil from the sun-dried tomatoes was genius! It really adds great flavor to the sausage and ties the rest of the dish together.

Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes

(Adapted from Giada DeLaurentiis)

3/4 C. Sun-Dried tomatoes packed in oil, sliced

2 Tb. oil from sun-dried tomatoes

1 Lb. Italian sausage (hot or mild), casings removed

2 (8 oz.) packages frozen artichoke hearts, thawed

2 Lg. garlic cloves, chopped

1 3/4 C. Chicken broth

1/2 C. Dry white wine

1/4 C. tomato paste

Sugar, to taste

Salt

12 Oz. pasta, such as penne, farfalle, or rigatoni

1/2 C. freshly shredded parmesan cheese, plus more for topping

1/3 C. fresh basil, chopped

1/4 C. flat leaf parsley, chopped

8 Oz. fresh mozzarella, drained and cubed (optional)

Freshly ground pepper

Heat the oil from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until brown, breaking up the meat into bite-sized pieces. Transfer sausage to a bowl.

Add the artichokes and garlic to the skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, tomato paste, and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly. Add a small amount of sugar to the sauce only if the tomatoes are too tart.

Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain the pasta, do not rinse. Add the pasta, sausage, and 1/2 C. of parmesan cheese, basil, and parsley to the atrichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season the mixture to taste with salt and pepper. Serve with additional parmesan cheese on top.